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Pumpkin Bread with toasted coconut ~ gluten and dairy free ~
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1 1/3 cup almond flour
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1/4 cup coconut flour
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1 3/4 tablespoon pumpkin spice
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 cup pumpkin pure
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1/4 cup coconut oil melted and cooled
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1 teaspoon vanilla
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1/4 cup maple syrup
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2 eggs room temp
Ingredients:
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1/2 cup toasted coconut flakes, walnuts or pecans
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1/8 teaspoon pumkin spice
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1/2 teaspoon coconut brown sugar
Toppings
Method:
Preheat the oven at 350F. Line a loaf pan with parchment paper. greasing the inside so the parchment paper sticks
In a bowl mix all dry ingredients whisk together until incorporated.
In a separate bowl mix wet ingredients.
Combine well, do not over mix it
Fold in 1/2 of the pecans or walnuts
Transfer batter to the loaf pan smooth it and add toppings.
Bake for 45 minutes or until toothpick comes out clean
Let cool completely before slicing.

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